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Rotini with Tomatoes and White Beans

Yield 6 servings (serving size: 1 cup pasta, 3/4 cup sauce, and 1/2 tablespoon cheese)
Prep: 2 minutes; Cook: 19 minutes. Start cooking the pasta first, then make the tomato-bean mixture while the pasta cooks.

Ingredients

  • 2 teaspoons olive oil
  • 1 tablespoon bottled minced garlic
  • 1 (15.5-ounce) can white beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
  • 1 teaspoon dried Italian seasoning
  • 6 cups hot cooked rotini (about 12 ounces uncooked pasta)
  • 3 tablespoons preshredded fresh Parmesan cheese

Nutrition Information

  • calories 351
  • caloriesfromfat 8 %
  • fat 3.3 g
  • satfat 0.8 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 14.4 g
  • carbohydrate 66 g
  • fiber 6 g
  • cholesterol 2 mg
  • iron 5.9 mg
  • sodium 754 mg
  • calcium 178 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add beans, tomatoes, and seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally.

  2. Spoon tomato mixture over cooked pasta. Sprinkle each serving with cheese.

Cooking Light Superfast Suppers